1 1/2 lbs. lean ground beef
1 sm. onion, chopped
1 garlic clove, minced
1 1/2 c picante sauce
1 (10 oz.) pkg. frozen chopped spinach, thawed & squeezed dry
1 (8 oz.) can tomato sauce
2 med. tomatoes, seeded & chopped
12 tortillas
1 c. dairy sour cream
3/4 c. (3 oz.) shredded cheddar cheese
1 lg. bell pepper, diced
1 tbsp. lime juice
1 1/2 tsp. salt
3/4 c. (3 oz.) shredded Monterey Jack cheese

Brown meat with onion and garlic; drain. Add picante sauce, spinach, tomato sauce, tomatoes, bell pepper, lime juice and salt. Simmer, uncovered, 15 minutes, stirring occasionally. Arrange 6 tortillas on bottom and up sides of lightly greased 13"x9"x2" baking dish, overlapping as necessary. Top with half the meat mixture. Arrange remaining tortillas on top. Spread sour cream evenly over tortillas. Top with remaining meat mixture. Cook, uncovered at high 20 minutes or until hot and bubbly, rotating dish once after 10 minutes. Sprinkle cheese on top, cover with wax paper and let stand to melt, about 10 minutes. Cut into squares to serve. Garnish with lettuce and ripe olives.